1 lb. bulk Italian sausage

2 cups onions, chopped

1 cup carrots, diced

2 cups mushrooms, sliced

2 T. garlic, minced

4 cups chicken broth

1 can Italian-Style stewed tomatoes, chopped (14 1/2 oz.)

1 can tomato sauce (10 3/4 oz.)

1 cup maflada pasta - or campenelle or penne

2 cups fresh spinach, chopped

1 cup provolone cheese or fresh mozzarella, diced

1/4 cup Parmesan cheese, shredded

4 t. thinly sliced fresh basil

 

Brown sausage in a large saucepan over medium-high heat.  Add onions and carrots; sauté 3 minutes.  Stir in mushrooms and garlic, and sauté another 3 minutes.

 

Add broth, stewed tomatoes, and tomato sauce, and bring to a boil.  Drop in pasta and simmer until cooked, about 10 minutes. or according to package directions.  Stir in spinach and cook until wilted.

 

Place 1/4 cup cheese into serving bowls and pour soup on top.  Garnish with Parmesan and basil.

 

Serve soup with salad.